Blueberry Almond Biscotti

Blueberry Almond Biscotti

Blueberry Almond Biscotti

Brighten your day with the delightful flavors of our blueberry almond biscotti recipe. Featuring Sunsweet® Dried Blueberries, it's not only delicious but also reduces waste by allowing you to save any extra berries for later use. For an extra treat, we suggest dipping them in your coffee or milk!

Prep Time 20 Minutes
Cook Time 45 Minutes

Calories per seving 120

Fat 3g

Cholesterol 20mg

Sodium 75mg

Carbohydrates 21g

Fiber 2g

Sugar 8g

Protein 3g


  • 2 eggs
  • 2/3 cup sugar
  • 1 tsp almond extract
  • 1 3/4 cups flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup Sunsweet® Dried Blueberries
  • 1/2 cup shredded or flake coconut
  • 1/2 cup whole raw almonds


Preheat oven to 350°F and line baking sheets with parchment paper. Beat eggs, sugar and extract together in a medium bowl. Add flour, baking soda and salt, stirring to form a stiff dough. Stir in blueberries, coconut and almonds. Shape dough into a ball on a floured board. Press into a 10x7 inch rectangle (about 1/2 inch thick) on prepared baking sheets. Bake for 30 minutes; let cool slightly. Cut into very thin slices with a serrated knife and place on 2 baking sheets. Reduce heat to 200°F and bake for 12 to 15 minutes on each side or until just starting to brown around the edges. Let cool completely to crisp.